Chocolate Eclair

Instructions: Boil the milk, water, butter, and salt, add the flour out of fire, mix well, and dry a little on fire. Mix this dough with the paddle in the mixer, and add step by step the eggs. Pipe tubes on baking paper and freeze. Cut éclairs 12 cm size and place on greased baking plate. Preheat the ventilate aven at 240°C, put the "choux" inside and switch off . When the "choux" are well developed and a little blond, switch on al 170°C to finish baking and drying. On normal oven, bake 190°C until the beginning.